I'm TRYING to cook kiebasa w/ sauerkruat & pierogies for my BF from Pitt.?

Question

I'm a southern girl who isn't used to making this, so I am just wondering how can I make the kiebasa as tender as possible without having a crock pot?

And also does this recipe from food network sound any good or should I choose a recipe that is a little more complex to create a better meal?

Pierogies with mushroom sauce:

2 packs of frozen pot. onion pierogies
4 tablespoons butter
10 oz. button mushrooms
1 med. onion chopped
2 tablespoons sour cream

Should I just make the homemade ones?

Answer 1

PIEROGI FILLED WITH SAUERKRAUT AND MUSHROOMS (Pierogi z Kiszonej Kapusty)
Another favourite of mine. Peter and I had our first try at making them and you should have seen the mess we made in the kitchen!! There is a variety of filling which you can try. Some use potatoes or mushrooms and some like it sweet and fill them with fruit. It is recommended that if you use mashed potatoes, the filling should be made at least a day in advance and refrigerated to allow it to dry.

For the dough:
300g plain flour
1 egg
salt
warm water

For the filling:
450g sauerkraut
150g butter
1 onion
110g fresh mushrooms
sour cream to serve

To make the dough, sift the flour, add the egg, salt and sufficient warm water to make a loose dough which holds in shape. Divide the dough into quarters and roll out thinly. Cut out circles 8.5cm in diameter.
To make the filling, chop the sauerkraut finely and saute in 50g of butter. Chop the onion and fry in 25g butter. Dice the mushrooms and fry in remaining butter. Mix everything together.
Place a heaped tablespoon of filling on each circle, fold over and press the edges firmly together to prevent them from opening while cooking. They should be well filled. Bring some salted water to boil and drop the pierogi (a few at a time). When they rise to the surface, turn the heat down and simmer for 5 minutes. Drain and serve with sour cream. Serves 8.

You may not get it right the first time, but lots of practise makes perfect.

Answer 2

Of course, you should make homemade ones! They are by far better than the frozen ones! For the kobassa, just bake in the oven with a little water in the pan at about 350 degrees for about a half an hour - depends upon the kind it is. When I serve pyrohy, I just cook chopped onions in margarine til they're soft, and then serve with sour cream on top. Of course, they are yummy with a mushroom sauce, too.

Answer 3

For the pierogies most people who grew up in the area, eat them boiled according to package directions, and pour sauteed onions and butter over them. I've never made kielbasa in sauerkraut without a crockpot, but, I would think if you do it in a pot with the lid on and a medium to low temp for about an hour to 1 and a half hours it should come out ok, the secret ingredient for this is beer in with the kielbasa and kraut. Hope this helps

Answer 4

PIEROGIES THE PITTSBURGH WAY
GO STEELERS CRUSH THE CHARGES

pierogies are served with melted butter and grilled onions
that's the only way we do it here in Pittsburgh
NO MUSHROOMS you might ruin him for life.

Kielbasa
place two cup of water into a large pot with the kraut cut the kielbasa into about 6 inch pieces place in oven at 350 for about 3 hours check every 1/2 hour to make sure liquid is still in pot.
and mix all the stuff together every time you check

buy fresh hoagie buns some spicy mustard of frenches yellow some ketchup.

he might just ask you to marry you today.
don't forget cold beer

Answer 5

The secret to good pierogies is in the garnish and condiments served with them.I had a friend who made them from scratch, but honestly on them alone I couldn't tell them from store bought. He made it special by sauteing onions bacon, green peppers and serving them over the pierogies , accompanied with sour cream.Congratulations for stepping out of your comfort zone when it comes to cooking! I'm sure your boyfriend will love you for making the effort

Answer 6

Your Pierogie recipe sounds just perfect. I wouldn't change a thing. Your kielbasa won't be tough if you're cooking it with sauerkraut. I usually cut mine up in two inch lengths and cut it diagonally. It's good at that length and just let it simmer on low with the kraut and don't over cook, but allow it time to season the kraut good with the sausage juices. He's lucky he's got a gal who likes to spoil him with good old country cooking!
Remember to have fun while you're cooking or you'll take the joy out of cooking.
God bless!

Answer 7

try frying the kielbasa. first put kielbasa in pan,then add water till a quarter of kielbasa is covered. bring to a boil,simmer covered for ten minutes.remove water slice into half inch pieces,fry till golden brown.serve with pierogies and mushroom sauce.

Answer 8

im from WVa just outside of pittsburg when i was a kid and his recipe is right except dont cut the kiebasa as when it cook it will loose its juices....have a great day...